Who in their right mind would ever think they could make better doughnuts than Dunkin, Krispy Kreme, or even Starbucks? Well I’ve never been one to ever consider making doughnuts for that very reason. However, after I saw this recipe on the cover of Better Homes and Gardens, I knew I was up for the challenge.
The only challenge I knew I had was my stove. It sucks. I live in the high-rise condo with this yucky electric stove. It is almost impossible to regulate frying temperature. But I had great help from Michael and Erica.
This recipe is very easy, and I think for the first time, the doughnuts turned out great. There is room for improvement, however. I think the basic recipe needs more sugar, but Michael and Erica like it as it is. You really, really need to monitor the frying temperature. If it cooks too hot, then you will have to take it out before the inside of the doughnut gets done. So have a thermometer.
I can’t tell you how many pieces of doughnuts we had to try, just to make sure they were cooked properly. We all were sick of doughnuts by the end of the night. Can you say oink oink?
I put the rest of the doughnuts in a freezer bag and put them in our freezer and out of our sight.
BTW, I made a glaze with powdered sugar and milk to glazed a few donuts. This recipe is in the Better Homes and Gardens, Sept. Issue, page 198. Should be still on the stands.
No comments:
Post a Comment